Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, masala dosai. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Crispy Masala Dosa Recipe - Tricks & Tips For Dosai with Batter CookingShooking. Masala dosa recipe made in restaurant style. Masala dosa recipe - Make perfect, aromatic and great masala dosas at home with this video and step by step recipe post.
Masala Dosai is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Masala Dosai is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have masala dosai using 23 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Masala Dosai:
- Take For Batter:
- Make ready 2 cups Rice
- Take 1/2 cup Whole urud dhal (Black gram without skin)
- Take 1/4 cup Chana dhal
- Make ready 2 tsp Fenu Greek
- Make ready 1 tbsp Yeast
- Take to taste Salt
- Take as needed Oil
- Make ready For Masala:
- Get 2 cups steam cooked potato, peeled and sliced
- Make ready 1 cup peas and carrots (frozen)
- Make ready 1/4 cup sesame seed oil
- Get 1 tsp mustard seeds
- Take 1 pinch asafoetida
- Prepare 1 tsp fennel seed
- Make ready 1/2 tsp turmeric powder
- Take 1 c onion, chopped
- Make ready 1 tsp garlic, minced
- Take 2 green chiles
- Take 1/2 cup tomatos. Cut into small pieces
- Take 1 tsp garam masala
- Get 2 cups peas and carrots (frozen)
- Take to taste Salt
Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. Masala dosa recipe with step by step photos. Masala dosa is crispy rice & lentil crepes that are stuffed with a spiced and savory potato filling. It is made by soaking and grinding.
Instructions to make Masala Dosai:
- Collect required ingredients, keep them within your reach
- Soak rice, dhal, and fenu Greek in water– about 4 hours - Grind to make a smooth paste, ferment overnight at room temperature or - add yeast to the batter, ferment for a few hours in a warm place - add salt to taste.
- Stuffing Masala: Over medium heat in a skillet, in hot oil temper mustard, fennel and asafetida. Stir in curry leaves, ginger, chile, turmeric and onion. Sauté onion until brown. Stir in garlic and tomato, Continue cooking over medium heat -4-5 minutes. Add garam masala. Stir in peas and carrots-about 4 minutes.
- Cook potatoes in a pressure cooker. Peel the cooked potatoes. Mash the cooked potatoes with your fingers and add to the rest in the skillet; mix thoroughly. Stir in salt and chopped cilantro. Masala stuffing is ready. For each dosai use 1cup masala stuffing.
- Make dosai over medium high heat. Grease a skillet. I dip paper towel in sesame seed oil to grease the skillet (I use pre seasoned cast iron skillet). Spread a cup of fermented batter using a ladle. You may use the bottom of a cup for spreading the batter as they do in the restaurant. Make it thin for a crispy dosai. Do not cover for crispy dosa. Cover for soft dosa. Cook both sides. Turn over the dosai after a minute or so to cook the other side, remove from the skillet when done.
- On each dosa place 1c masala stuffing and fold. Mouth watering masala dosa is ready. - Taste before serving. - Serve with your favorite chutney-coconut, mint or tomato chutney, sambar or idli powder.
Also Masala dosai are rich in calories so we don't frequently do it. But we can prepare restaurant style Masala Dosai at home easily and quickly. We have to first do the filling. The Masala dosai is so satisfying to eat. Hi Supermoms, For many, on hearing the name 'Masala Dosai', their tummy rumbles.
So that’s going to wrap this up for this special food masala dosai recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
